Mimosa macarons
These Mimosa macarons are made with champagne and orange ganache. The flavor is exactly as popular brunch cocktail. If you like Mimosa cocktail, you will love these macarons.
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For macaron shells please see recipes here . I also have online video lesson how to make macaron shells using NO REST method.
To color these Mimosa macarons I used yellow food coloring first, and then orange.
Ingredients for mimosa macarons ganache
- White chocolate
- Reduced champagne
- Orange zest
- Orange juice
How to make champagne reduction
In a small saucepan, bring 187 ml champagne to a boil over medium heat. Once boiling, reduce to low heat and allow to simmer until reduced to 100 gr (about ½ cup). This will take about 5- 10 minutes.
How to make mimosa ganache for macarons
Place white chocolate into tall glass or bowl.
Immediately pour hot champagne reduction over white chocolate. Let it sit for about 1 minute. Mix with spatula. Add orange zest and orange juice. Emulsify with hand blender.
Tip from Marina: add orange juice if you end up with less champagne reduction.
Transfer ganache into flat container and cover with plastic wrap “to contact”. Let ganache set in the refrigerator for 6-8 hours.
How to assemble macarons
Transfer mimosa ganache into pipping bag with round pipping tip (Wilton 10 or 12). Pipe a generous amount of the ganache on the flat side of one macaron shell. Sandwich macaron with another shell.
Leave macarons in airtight container in the refrigerator and let them mature for 24 hours. After 24 hours of maturing, bring macarons back to room temperature 30 minutes before serving.
How to store macarons
- In the fridge in airtight container for 2-3 days
- In the freezer for up to 6 months
If you like make these Mimosa macarons, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations!
These Mimosa macarons are perfect for Mother’s Day brunch or any other occasion!
If you make these Mimosa Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Aperol macarons
- Coffee and Baileys macarons
- Lamon macarons
- Madeleine cookies
- Chocolate covered strawberries
Mimosa macarons
Equipment
- 1 emulsify blender
- 1 small sauce pan
- 1 rabber spatula
Ingredients
- 225 gr White chocolate
- 100 gr Reduced champagne (187 ml bottle)
- 1 Tablespoon Orange juice
- 1 Tablespoon Orange zest
Instructions
- Place white chocolate into tall glass or bowl.
- Immediately pour hot champagne reduction over white chocolate. Let it sit for about 1 minute. Mix with spatula.
- Add orange zest and orange juice. Emulsify with hand blender.
- Transfer ganache into flat container and cover with plastic wrap “to contact”. Let set in the refrigerator for 6-8 hours.
- Transfer mimosa ganache into pipping bag with round pipping tip (Wilton 10 or 12).
- Pipe a generous amount of the ganache on the flat side of one macaron shell.
- Sandwich macaron with another shell.
- Leave macarons in airtight container in the refrigerator and let them mature for 24 hours.
- After 24 hours of maturing, bring macarons back to room temperature 30 minutes before serving.